Japanese Mille Crêpe Cake
Tissue-thin crêpes stacked with whipped cream and fresh strawberries in the classic Japanese style. No flipping required—each crêpe cooks in under a minute per side.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Whisk flour, eggs, milk, and 2 tbsp melted butter in a large bowl until smooth.
Step 2
Let batter rest 15 minutes at room temperature.
Step 3
Heat a 10-inch nonstick skillet over medium-high until a drop of water sizzles.
Step 4
Brush skillet lightly with remaining melted butter.
Step 5
Pour 3 tbsp batter into center. Immediately tilt and swirl pan to spread thin.
Step 6
Cook 45 seconds until the bottom edges look light golden, then flip.
Step 7
Cook the other side 20 seconds until barely set. Slide onto a plate.
Step 8
Repeat with remaining batter, stacking crêpes as you go. You should have 24–28.
Step 9
Whip cold heavy cream with powdered sugar until stiff peaks form, ~2 minutes.
Step 10
Spread a thin layer of whipped cream on a crêpe, then stack another on top.
Step 11
Repeat, alternating crêpe and cream, until all are stacked.
Step 12
Dust the top with powdered sugar. Chill at least 15 minutes before slicing.
Tools you’ll need
- large mixing bowl
- whisk
- 10-inch nonstick skillet
- rubber spatula
- electric mixer or whisk
- sharp serrated knife
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